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Ingredients:
6 cups vegetable broth (I use low-sodium vege bullion)
1 package extra firm tofu- cubed
4 garlic cloves- diced
1 tsp cumin
2 stalks celery- sliced
2 large carrots- sliced
1 white or yellow onion- chopped
5 tbs nutritional yeast
1 pinch red chile pepper flakes
1/2 tsp Italian seasoning
1 pinch chili pepper
1/2 tsp thyme
1 bay leaf
2 tsp salt- to taste
pepper- to taste
3 oz gluten free Mai Fun noodles (Chinese rice noodles)- or whatever kind of noodles you prefer
Directions:
1. Bring broth and tofu to a boil
2. Add carrots and celery
3. Add all other ingredients and bring to a simmer
4. Simmer until carrots soften to your liking (I let mine simmer for about 20 minutes)
5. If using Mai Fun noodles, soak in water for 10 minutes until softened
6. Toss noodles in with soup and simmer for another 10 minutes
7. Enjoy!
Photo via katieanna.typepad.com
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